Way to improve the quality of baking yeast

 

(57) Abstract:

The invention relates to the production of Baker's yeast. The method involves the introduction of citric acid in a yeast milk at the final stage of production of commercial yeast before filtering and shaping. The amount of citric acid is 0.1-0.5% of the volume of processed yeast milk. The treatment is carried out for one hour or more with constant stirring. The method allows to increase the shelf life of yeast and increase their resistance. 1 C.p. f-crystals, 2 tab.

The invention relates to food biotechnology and can be used in enterprises for the production of Baker's yeast.

A method of producing pressed bakery yeast on the basis of technically pure culture yeast fungi Saccharomyces cerevisiae, in which suppressing bacteria in seeds yeast recommend the use of processing them one of the following substances: lactic acid, a mixture of milk and boric acid, furazolidone, hydrogen peroxide instead of sulfuric acid [standard operating procedure for production of Baker's yeast. - M.: "Light and food industry", 1983. - S. 43, 51, 248-250].

Famous is because of the presence of bacteria in commercial yeast reduced their qualitative characteristics, such as persistence, retention, and the carrying power of yeast.

A known method for the production of Baker's yeast, which is to improve environmental safety of production without compromising the quality of the target product provide for their cultivation on a nutrient medium, separation of the biomass from the culture fluid, introduction to biomass citric acid in amounts of 0.0001 to 0.02% by weight of dry matter of the yeast with subsequent dehydration of the resulting biomass [patent 2104303 RF, MPK6C 12 N 1/18. Method for the production of Baker's yeast /T. C. Tulyakov, C., Andreev and others; LLC "RATUR". - N 97108293/13; Claimed 30.05.97; Publ. 10.02.98.- 2 C. ].

The known method proposes to replace sulfuric acid, in the famous case of its use for the production of yeast and lemon. The invention solves the problem of increase of ecological safety of production.

The existing production technology of bread-making yeast cannot provide increasing age, more assured GOST 171-81 and equal to 12 days.

The technical result of the claimed invention is a significant improvement in the quality characteristics of bread-making yeast, their stand is the manual.

Way to improve the quality of baking yeast involves the production by culturing in a nutrient medium containing sources of carbon, nitrogen, phosphorus, micro - and macroelements with the use of technology for the production of citric acid. The resulting biomass of yeast isolated from the environment and carry out subsequent processing in accordance with the technological mode of production yield commercial yeast milk. Commodity yeast milk at the final stage of production prior to the filtering and/or pressing further treated with citric acid.

Citric acid in commercial fermented milk is administered in an amount of 0.1-0.5% of the volume of the commercial yeast milk, or in the amount of 0.4 to 2.0% by weight of dry matter of the yeast.

Citric acid in commercial fermented milk is introduced into the aqueous solution.

Commodity yeast milk with the introduction of a solution of citric acid is maintained at a constant stirring for at least 1 hour, after which it is fed to the filter and then molded and packaged.

The effect of citric acid in accordance with the inventive method, at the stage of completion of pronoi acid improves the color of the yeast, their plasticity facilitates molding, improve their organoleptic characteristics.

The resistance of yeast produced by the present method, is increased compared with normative 24-136 hours. The carrying power of the yeast when it is improved.

Store at a temperature of 4-8oC provides resistance yeast over 720 hours when permitted according to GOST 240 hours. This organoleptic characteristics and the carrying power of the yeast remain within normal limits.

Storage of processed yeast at room temperature increases the resistance of yeast on 89-96 hours compared to normative.

In 1998-1999, the authors have carried out research work on studying the dependence of the resistance of commercial products manufactured by JSC "Yeast plant" , Irkutsk, from various factors. The results showed the following. Defined direct relationship between the increase in the number of putrefactive bacteria and reduced durability of the finished product. Other groups of microorganisms (Leuconostoc, lactic acid and strangers) on the stability of the produced yeast is affected to a lesser extent.

Direct dependence of the content of trehalose on the stability of yeast is not apparent. Often drogi the prevalence of acidity, the lifting force, the resistance produced by the yeast and the content of trehalose when exposed to yeast milk citric acid at different percentage of its volume of yeast milk.

The best indicators are the yeast treated with citric acid in the amount of 0.25% to the processed volume of yeast milk.

In addition, after 7 days storage of yeast their acidity is reduced, and the lift force at various concentrations of citric acid varies in different, but not worse.

Microbiological characteristics of commodity yeast in the experiment conducted in August 1998, in thousands of cells/g are shown in table 2.

The results showed that the more suppressed the development of putrefactive bacteria, Leuconostoc, less lactic acid and others.

Increase the acidity of the yeast after treatment with citric acid at the stage of yeast milk does not reduce the lifting effect, improves the resistance of yeast, almost does not change the content of trehalose, and in some cases and increases its content in yeast.

The proposed method of inhibiting the development of undesirable microorganisms in the commodity is his and environmentally friendly way.

Way easy to implement and has very little impact on the cost of production.

Example 1.

The yeast is produced in accordance with the technological regulations and operating procedures of the enterprise multistage manner. Yeast mass is grown in nutrient solution containing all the necessary elements. Get yeast biomass is separated from the medium, washed and thickened to obtain yeast milk. To get to the final stage of production of commercial yeast milk volume 1000 l add citric acid in the amount of 1.0 kg, its pre-dissolved in purified boiled water.

After the introduction of a solution of citric acid, yeast milk incubated with constant stirring for at least 1 hour, and then served on vacuum filters and molding.

Example 2.

The production of yeast to the stage of extraction of commercial yeast milk are in accordance with example 1. After receiving yeast milk in the tank with him enter the citric acid solution, the amount of which is 0.25% of the volume of yeast milk. Then hold yeast extract milk when the mass is formed and packaged.

Application of the proposed method at JSC "Yeast plant" (, Irkutsk) with the release of iodized and non-iodized yeast has allowed the company to significantly increase retention and sales - to 24 days from the date of issue. The resistance of yeast in this case amounted to no less than 72 hours.

1. Way to improve the quality of baking yeast in the production of their cultivation on a nutrient medium with application to technology citric acid, characterized in that the citric acid in aqueous solution is treated with yeast milk at the final stage of yeast production and subsequent release from excessive humidity to the required limits, and the amount of citric acid is 0.1-0.5% of the volume of processed yeast milk.

2. The method according to p. 1, characterized in that the duration of treatment yeast milk is not less than one hour with constant stirring.

 

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